Try out this delicious Moroccan lamb Shanks.

Moroccan lamb Shanks – Soft and tender lamb shanks are slowly cooked in Moroccan spices until the meat falls off the bones.


  • 4 lamb shanks, trimmed
  • 2 teaspoons of olive oil
  • 2 medium brown onions, sliced
  • 1½ tablespoons of plain or multipurpose flour
  • 3 fresh cloves of garlic, crushed
  • 1½ teaspoons sweet paprika
  • 1½ teaspoons ground cumin
  • 1½ teaspoons ground coriander
  • ¼ teaspoon of ground cloves
  • ⅛ teaspoon of cinnamon
  • 1 tablespoon tomato paste
  • 3 cups beef broth
  • 1 orange, juice and zest approximately ⅓ cup of juice
  • ½ teaspoons of fine salt


  1. Preheat oven to 150°C / 300°F
  2. On medium-high heat, heat the olive oil in a pot with a strong bottom / Dutch oven (with lid) and brown the shank (4) well all over and placed on a plate.
  3. Carefully drain the excess oil from the pot, leaving about 1 tablespoon, then add sliced onion (2 medium) to the same pot and fry the onion over medium-low heat until they start to soften.
  4. Sprinkle plain flour (1 ½ tablespoon) over the softened onion and stir over medium heat for one minute.
  5. Add the crushed garlic (3 cloves), sweet paprika (1½ teaspoon), ground cumin (1½ teaspoon), ground coriander (1½ teaspoon), ground cloves (¼ teaspoon)) and cinnamon (⅛ teaspoon) to onion and continue to fry for another minute.
  6. Then add the tomato paste to the onions and fry it for another minute. Add beef stock (3 cups) and orange juice (from 1 orange – about ⅓ cup) and salt (½ teaspoons) to the onion mixture and mix well, scraping up any flavour spots from the bottom of the pot.
  7. Return the shank to the pot and bring to simmer, place the lid and place in the oven to bake for 3 hours or until cooked through and falling away from the bone. Stir the orange zest (from one orange) through the sauce and serve.